Caramel Pudding Castella Cake Recipe

Ingredients

Yields: approximately 5–6 servings when using 140ml heatproof glass cups.

☞ Caramel

• Granulated sugar 60g (2.1oz)
• Water 15g (0.5oz)
• Hot water 30g (1.1oz)

☞ Custard Pudding

• Warm milk (140°F / 60°C) 320ml
• Granulated sugar 50g (1.8oz)
• Honey 10g (0.35oz)
• Whole eggs 3
• Egg yolk 1

☞ Castella Sponge Cake

• Whole egg 1
• Granulated sugar 25g (0.88oz)
• Honey 10g (0.35oz)
• Cake flour 30g (1.05oz)

Curious about the nutritional information? Utilize our convenient dessert nutrition calculator.

How to Make Caramel Pudding Castella Cake

1. Make the caramel: In a deep, heavy-bottomed pan, combine the sugar and a small amount of water. Heat over medium-low until the sugar melts completely.
2. Once it comes to a boil, stop stirring. When the caramel turns a light amber color, lower the heat and cook a few more seconds until it deepens slightly. Turn off the heat immediately — it changes fast!
3. Add a pinch of salt, then carefully pour in the 30g (1.1oz) hot water while standing back — the caramel will bubble up, so a deep pan helps keep you safe.
4. Let the caramel cool slightly, then pour it into your cups. Chill in the fridge for about 30 minutes.
5. Make the pudding: In a mixing bowl, combine the 3 whole eggs, 1 yolk, honey, and sugar. Whisk gently until smooth—avoid over-whipping!
6. Slowly add the warm milk in batches, mixing gently each time until fully incorporated.
7. Strain the custard through a fine mesh sieve 1–2 times for a silky texture.
8. Make the Castella batter: Place your mixing bowl over a larger bowl filled with hot water (bain-marie). Add the egg, sugar, and honey, and whisk until the mixture reaches approximately 93°F (34°C), which is close to body temperature.
9. Remove from the hot water bath and beat with a hand mixer on medium-high speed until pale and fluffy. Then, switch to low speed for 2 minutes to stabilize the batter.
10. Sift in the cake flour and gently fold with a spatula until no dry spots remain.
11. Assemble: Pour the pudding mixture over the set caramel in each cup.
12. Spoon the cake batter on top—it will naturally float above the custard layer.
13. Place the cups in a deep baking dish or tray. Pour in boiling water until it reaches halfway up the sides of the cups (keep the water around 175–180°F / 80°C).
14. Preheat oven to 320°F (160°C). Bake for about 26–30 minutes (for 2 cups at a time) until the sponge layer is puffed up and golden brown.
15. Let cool slightly and enjoy warm, or chill for a different texture — both are delicious!

Watch the full step-by-step video tutorial here: Caramel Pudding Castella Cake

Caramel Pudding Castella Cake FAQs & Tips

Below, you'll find answers to common questions and essential troubleshooting tips for successfully creating this beautiful layered pudding cake:

What should I know about the water bath temperature and depth?

The water bath (bain-marie) is crucial for gently and evenly cooking the custard layer. If the water isn’t hot enough or is too shallow, it can affect how smoothly your pudding sets.

Keep these points in mind:

• Use hot water around 170–175°F (75–80°C) to reduce preheating time and help the custard set evenly.
• Fill the water bath to at least half the height of the pudding cups — two-thirds is even better for stable cooking.
• Place the baking dish in the oven first, then pour the hot water to avoid spills and sudden temperature drops.
• If the top browns too quickly, cover with foil or lower the top heat slightly.

A proper water bath means silky pudding and a fluffy sponge — a key to getting this recipe just right!

Why is my pudding layer still runny after baking?

A runny custard layer means it didn’t fully set. Since every oven is different, baking time may vary — you might just need more time in the water bath.

Check for these common issues:

• Low oven temperature: Home ovens can fluctuate, so try increasing the oven temp by 5–10°F (about 5°C).
• Water bath too cool: If the water isn’t hot enough, the custard will take longer to cook through.
• Milk added too cold: When mixing the custard, make sure the milk is warm (about 140°F / 60°C). Cold milk extends baking time.

If you’re extending the baking time, but worry about the cake browning too much, lower the oven temp a bit and loosely cover the tops with foil to protect the sponge layer.

Why didn’t my cake rise properly?

If your sponge layer is flat or dense, it’s usually due to under-whipping the batter:

• Be sure to whip enough air into the eggs so the batter expands properly when baked.
• The batter should be pale, glossy, and thick enough to hold its shape when you draw a ribbon.
• Also check you didn’t over-mix when folding in the flour, which can deflate the batter.

Even though this sponge layer is thin, it should puff up nicely with a soft, golden finish.

Why is the cake layer dry or burnt?

If your sponge cake turns out too dry or dark while the custard layer is just right, try lowering the oven temperature by 5–10°F (5°C). The goal is for the top and bottom layers to bake through at the same time. If needed, cover the sponge with foil partway through to prevent over-browning.

How do I avoid coarse holes in the cake?

Large air holes or a rough surface often come from over-whipping the eggs, which creates unstable bubbles.

Keep these tips in mind:

• Whip the batter until thick, glossy, and elastic — but don’t overdo it.
• When folding in the flour, use a gentle “cut and fold” motion with a spatula to avoid deflating or creating uneven holes.

Mastering a steady, gentle folding technique will give your sponge a fine, even crumb.

Why doesn’t the pudding taste like a Showa-style firm pudding?

Classic Showa-era Japanese puddings are known for their firmer texture, bold egg flavor, and bittersweet caramel. This recipe is intentionally softer and creamier for a melt-in-your-mouth contrast with the sponge cake.

The difference comes down to the egg-to-liquid ratio: more yolks and less liquid make a firmer pudding. If you’d like a firmer texture, try using the Showa-style pudding base instead. Also, cook your caramel to a deeper amber for that slightly bitter, nostalgic flavor.

Can I reduce the sugar?

This recipe balances the subtle bitterness of the caramel with the sweetness of the pudding and sponge layers. If you’d like to cut sugar, here’s how:

• Reduce sugar in the custard by up to 10–15%. More than that may affect the set and texture.
• Reduce sugar in the sponge by up to 10%, but the cake may not rise as high or brown as nicely.
• Do not reduce sugar in the caramel — it’s needed for proper caramelization and volume.

Can I use different containers?

You don’t have to use dedicated glass pudding cups. The main thing is to pick a container that’s heatproof and evenly conducts heat.

• Good choices: heatproof glass, ceramic ramekins, small pudding molds, or stainless baking cups.
• Watch out: Extra-large cups make the center hard to set, and aluminum molds conduct heat faster so the edges brown more.
• For best results, keep the size around 120–140ml so your layers stay nicely balanced.

If you use a larger dish, try not to fill the custard deeper than 1.5 inches (4cm) to ensure even cooking.

Can I make it ahead of time? How should I store it?

Absolutely! This pudding cake actually tastes even better after chilling — the flavors blend beautifully. Keep these tips in mind:

• Store in the fridge and enjoy within 3 days for best taste and texture.
• Cover tightly to prevent it from absorbing any fridge odors.
• When ready to serve, you can let it sit at room temp for a few minutes so the caramel softens slightly.

Freezing isn’t recommended — the custard layer may separate and the sponge can turn dry when thawed.

Watch the Caramel Pudding Castella Cake Video